Cache BRC Kitchen Incubator

Video Introduction To Our Commercial Kitchen Space

The Cache Business Resource Center (CBRC) Kitchen Incubator provides help for those culinary entrepreneurs who need a certified kitchen in which to produce their food products. Start up costs for small food producers can be prohibitive. The CBRC Kitchen Incubator can help regional businesses launch and grow their businesses without those exorbitant costs. We provide a low-cost, state-of-the-art kitchen to help you realize your dreams of producing foodstuffs. For a small fee, we provide the use of various kitchen equipment, office and computer usage, and packaging supplies to get your product ready to sell.

As part of the Cache Business Resource Center, kitchen clients have access to “One-Stop Shop” advisory services such as developing a business plan, marketing, financing, or website development.

Getting Started

APPLICATION

  • Print Out And Complete Tenant Application.
  • Print Out And Complete Credit Report & Background Check.
  • Call CBRC To Schedule Appointment To Bring In Paperwork. 435.760.7937
  • Bring Tenant Application & Credit & Background Check To Your Appointment At CBRC 1410 North 1000 West, Logan Utah 84321 Room #1901

 Frequently Asked Questions

How does the Kitchen Incubator work?

The kitchen is available on a half-day or daily basis with additional hours charged an hourly rate. When you reserve the kitchen, you have exclusive use of it for the entire reserved time. A deposit is required for all tenants at the time that the kitchen is rented. If the kitchen is not left in suitable state after use, charges to clean and/maintain kitchen will be taken out of deposit. There are no membership fees or other add-ons.

How much does it cost to use the Kitchen?

Full-day (7-8 hours): $50 Deposit: $500 Deductions will be made against your deposit for cleaning @ $20/hr if area and equipment are not left to kitchen incubator standards. You will be charged for repairs for items that are broken (due to misuse) or missing during your scheduled time.

How do I start my own food business?

Visit our “Getting Started” page. The requirements and resources for food businesses are listed there. Schedule an appointment with the Cache Business Resource Center (435) 760-7937 to get free help from SCORE volunteers with planning and licensing your business. An application for Kitchen use may be printed from “Application” page. Also print the form for the credit report and background check. Fill out and send to Cache Business Resource Center, 1410 North 1000 West, Room 1901, Logan, UT 84321.
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Is there help for learning how to run my business?

Yes, Free counseling is available through the Cache Business Resource Center (CBRC) to help get your business up and running. Classes & Workshops are, also, held at CBRC covering all aspects of starting, running, and expanding your business.
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Do I need any special permits to use your kitchen?

A Food Handler’s Card is required for all users. Classes and tests are held at the Bear River Health Department. Classes may, also, be taken online.

Can I use my own equipment?

Probably, if it meets City code and we have room for it. Email us with your equipment request and specs and we will see how we can best help you. kitchen@cachebrc.com

Can my children help out in the Kitchen?

Children 14 years and older may help out in the kitchen if they have a valid Food Handlers Card. Children younger than 14 are not allowed in the kitchen at any time. Children must remain with you in the kitchen and are not allowed to roam the building.

Do I need a Manufacturing License?

You need a business license from the city in which you conduct business (the city you live in if you are a home-based business) if you are going to sell to a restaurant or retail store. You might need one to sell at Farmers’ or Gardeners’ Markets. Check the requirements of the markets. Sometimes you report your sales tax under the event’s license.

Is the Kitchen available for catering?

No, the kitchen is available to food producers who are making a product to sell to restaurants, on-line customers, retail stores, and special events.

What Equipment Is Available?

Irinox Chill Blaster
Turbo-air Freezer 1 Door Upright
3-Door Reach-in Refrigerator
3-Door Pass Thru Refrigerator
4-Door Under-Counter Refrigerator
2 Large Wooden Tables
60 Qt Hobart Mixer
20 Qt Hobart Mixer
Dishwasher
Wolf Ranger- 6 burner
Double Stack Convection Ovens
2 Stock Pot Ranges
Robot Couple Combination Processor
Commercial Microwave
Cooling Racks
Smaller Wooden Table
Baking Pans, Bread pans
Full Sheet Pans
Stock Pots
Utensils
Bun Racks (3)
Stainless Steel Table with Undershelf- 8 ft
Two 4-foot stainless Steel Tables
Utility carts
Drying racks 24? X 48? X 75 ½”
Washer & dryer
Vacuum Packaging Machine- counter top
Office Equipment
Heat Sealer 2/poly film
Paper Cutter
Shipping Scale
Packing Bubble Dispenser
Epson color printer
Storage cabinets/shelving
Bay Entry to Kitchen Access

Cache Business Resource Center

We are here to help you. Feel free to drop in or contact us during our business hours.

Monday – Thursday 9am – 3pm
Kitchen24/7 Access

Address:   1410 North 1000 West, Logan, Utah.
Phone:      435-760-7937
Email:       croberts@cachebrc.com

KITCHEN OPERATING POLICIES

Kitchen Manager:
Policy: As required by the Bear River Health Department, this kitchen facility must have a kitchen manager available for those clients producing ready-prepared/ready-to-eat foods. This manager must meet the standards set forth by the BRHD and have or obtain any licensing needed to act as manager of this facility.
Liability Insurance:
Policy: The Cache Business Resource Center (CBRC) Kitchen Incubator will hold liability insurance for the facility and the equipment; it will not provide liability insurance for any food products/items produced or stored by tenants using the facility. Tenants need to provide their own liability insurance if coverage is desired. Tenants will be liable for any damage to building resulting from use or storage of their equipment.
HAACP Plans:
Policy: Any kitchen client desiring to process potentially hazardous foods (as defined by the FDA) must produce a HAACP plan as required by the Food and Drug Administration. Assistance is available through the kitchen manager, but the kitchen will not completely write or provide HAACP plans for clients.
Procedures:
1. Any clients using the kitchen for the processing potentially hazardous foods must provide the management with a HAACP plan as required by the USDA and FDA.
2. Clients may request help from the kitchen manager, but must be prepared to do most of the work and not expect the kitchen to provide it for them.
Supplies:
Tenants will supply their own supplies and equipment as needed. There is limited storage of shelves and cabinets for tenants who use the facilities on a regular basis. See fee schedule.
TENANT POLICIES AND PROCEDURES
Tenant Application Form
Policy: Tenants interested in using the Cache Business Resource Center Kitchen incubator will need to obtain a tenant application form and a background check form; fill it out, and return it before first-time use of the kitchen is allowed.
Procedure:
1. Tenant may pick up a tenant application form at the kitchen (1410 North 1000 West, Logan Room 1901) in the Cache Business Resource Center, or request one online at www.cachebrc.com.
2. Tenant will complete the application form and return it to 1410 North 1000 West, Room 1901, Logan 84321. It will be forwarded on to the kitchen manager for processing and review.
3. Upon approval of the application form by the kitchen, health department and/or Utah Department of Agriculture, the tenant may begin to schedule kitchen facility use time.
Orientation Policy
Policy: Upon approval as a tenant of the shared-kitchen facility, the kitchen manager will provide an orientation/tour of the facility.
Procedure:
1. The tenant needs to call the kitchen manager and schedule a time for a brief orientation of the facility and to answer any questions the tenant may have.
2. Upon arrival for orientation, tenant will fill out necessary forms signifying complete understanding of what is expected of them throughout their use of the kitchen facility.
Rental Agreement
Policy: Cache Business Resource Center Kitchen Incubator is a facility that provides a certified kitchen to those in the public that would like to produce food for business or at-home use. Before use of this kitchen is allowed, the rental contract (along with other provisions) must be filled out, signed and dated by the tenant and management of this facility.
Procedure:
1. Upon approval of the application, the tenant will be notified, and can set up an appointment with the manager to fill out the rental agreement and other documentation necessary to fully operate in the kitchen.
2. Signing of the rental agreement holds the tenant liable for any misconduct or breech in contract that could result in loss of facility-usage privileges.
3. A cleaning deposit of $500 is required before use of the kitchen facilities. The deposit will be held until inspection of the kitchen following use. The deposit will be returned, in full, if kitchen and equipment are left in clean and sanitized condition and in good working order. If a commercial cleaning company is required to be hired following client’s use of facilities, fees will be taken from the deposit. Any balance will be returned to client
Services Provided:
Policy: The Cache Business Resource Center Kitchen Incubator is a commercial, shared-use kitchen that may be rented and used along with all equipment and utensils needed for tenants to produce a given product. Some services are provided for packaging and labeling, provided via the office, with a small fee for consumables. Contact manager for resources for packaging your product.
Procedure:
1. When scheduling the facility, tenants will be provided with a list of equipment, utensils, etc. that is provided for use in the facility.
2. Tenants will be able to use kitchen during the scheduled time and will have access to all kitchen and office equipment until their time of use is up.
3. Tenants will provide their own products for their food production. The kitchen will not provide spices and cooking oils for tenants. All oil/grease and other food waste must be removed by tenant and disposed of offsite. No grease or oil may be poured down the drains.
Scheduling of Kitchen Use
Policy: Scheduling time to use the kitchen may be done at any time, but must be within at least 24 hours advanced notice of when kitchen use is desired. Scheduling is based on first-reserved, first-served policy.
Procedure:
1. Tenants may call or e-mail to set up time for kitchen usage.
2. Manager will record reserved time and make sure kitchen will be unlocked and issue a key to tenant at that time.
Cost of Services
Policy: Cache Business Resource Center Kitchen Incubator does charge a rental fee based upon day (8 hours) and half-day (4 hours) pricing. Additional charges for consumables used in the office will also be added to the final bill. Prices are listed on the Rate Schedule and Storage Rules and Agreements form.
Procedure:
1. Tenant will sign the Kitchen lease agreement which will state the price for the time needed to use the kitchen.
2. After the lease agreement has been read and signed, a pricing sheet will be given to the tenant to make them aware of all prices charged, with no hidden fees for excess services.
Payment of Bill
Policy: Tenants will have to pay the bill for the services rendered within one month of kitchen usage before breech of contract does occur. Bills may be paid in the following ways:
• Monthly: Tenant has an account established and has all goods and services used added into one total bill payable at the end of each month (month being defined as first time use begins the billing for said month, and that day will be set for each month hereafter).
• Weekly: If tenant requires use of facility no more than two times a month, they may be eligible to pay on a weekly or bi-weekly basis.
• Each use/one time use: If tenant wishes to do so, payment of rent and additional charges may be made before each use of kitchen.
Procedure:
1. Payment is to be made at the main campus Student Services.
2. The tenant can pay with cash, check, or credit card, making checks payable to Bridgerland Applied Technology College; memo: CBRC Kitchen Incubator.
3. Bills with a past due date of more than one month will facilitate a breech of contract with the kitchen and will result in dismissal from further use of the kitchen.
Food Handler’s Permit
Policy: It is required by the Bear River Kitchen Incubator and the State of Utah Health Department that each individual working in this commercial facility have a current food handler’s permit in their possession.
Procedure:
1. Upon Agreement of the Lease Agreement and Operating policies, a copy of the tenant’s current food handler’s permit will be required to have on record at the facility in order for the tenant to begin working.
2. If a current food handler’s permit is not available, the tenant may take the food handler’s class on-line at www.BRHD.com with testing at Bear River Health Department.
3. Working in this kitchen without a current food handler’s permit could result in termination of the contract between tenant and CBRC Kitchen Incubator.
Compliance with Kitchen and Safety Rules
Policy: Cache Business Resource Center Kitchen Incubator will provide tenant with a list of kitchen and safety rules that must be signed and dated signifying they have read and will comply with these rules. Failure to comply can result in breech of contract and dismissal of tenant privileges to use the facility.
Procedure:
1. Upon signing on with the shared-use kitchen as tenant to manager, a list of kitchen and safety rules will be provided. This will need to be signed and dated.
2. A list of both sets of rules will be posted in the kitchen as a reminder of the contract signed.
3. If misconduct or failure to follow the rules is noted by others in kitchen facility, dismissal of kitchen use can occur.
Number of Tenants Allowed in Kitchen
Policy: In order to prevent cross contamination and over-crowding in the kitchen area, no more than one tenant (or business) will be able to use the kitchen at one time, unless the same type of product is being produced, i.e.: baked goods, jams, etc.
Procedure:
1. Tenants must schedule times to use the kitchen with management, if two tenants need the facility at the same time, the manager must assess if both products can be prepared at the same time.
2. If the management determines that both products can be prepared at one time, the first tenant that sets up the appointment will be notified to determine if this works for them.
3. If the first tenant agrees, the second tenant will be granted use of the kitchen at the same time.
4. Tenants producing large scale items, requiring more than one employee at a time to be in the kitchen, will be allowed to have more than one individual helping produce the product, but all must still have valid food handler’s permits.
Management On-site
The CBRC Kitchen maintains certification for operations. Each tenant will be responsible for meeting all terms of the kitchen usage and USDA requirements. A signed application must be kept on file with the CBRC Kitchen manager. Failure of tenant to not meet current requirements will result in a forfeiture of kitchen usage.
Procedure:
1. Upon scheduling a time for kitchen usage, the tenant will make sure that the kitchen manager or designated tenant is available during the use of the kitchen.
2. Tenants wishing to come at times other than those scheduled will need to make sure that the kitchen manager is notified.
Check-off Sheets for Tenants
Policy: In order to ensure procedures are followed for safety and cleaning and the basic kitchen rules are being followed, all tenants will be given two checklists upon arrival at the kitchen:
• Kitchen checklist – this will allow tenant to note any areas found unclean and notify the management of this. Tenants can choose to fill this out as they feel necessary.
• Tenant checklist – this will allow tenant and/or management to keep track of things throughout the duration of kitchen use. It will be used to track temperature, sanitary food handling, safety and kitchen rules being followed, and a cleaning schedule being met.
Procedure:
1. Failure to comply with rules and agreements of contract one time will result in verbal reminder and warning.
2. Failure to comply with rules and regulations of contract a second time will result in a written warning.
3. Failure to comply with rules and regulations of contract a third time will result in suspension of kitchen privileges.
Dismissal of Facility Usage
Policy: Upon breeching of contract greater than three times, the tenant will be asked to leave the kitchen facility and be refused continued use of the facility. After three months, tenant may return on a probationary state of one month. Evaluation of conditions will occur after one month and will determine if tenant can sign back on or be dismissed permanently.
Procedure:
1. Breeching of contract rules and agreements a fourth time will be cause for immediate dismissal from the kitchen. If tenant fails to comply, other interventions may be needed.
2. After a three month suspension period, tenant may return on a one month probationary period in which a kitchen manager must be available .
3. After the month probationary time, the manager will evaluate if the tenant may remain on contract or permanently dismissed.
4. If after probationary state is through and tenant remains on contract, another occurrence of non-compliance will result in permanent termination of contract.
RECEIVING, STORAGE, AND INVENTORY
Inventory
Policy: Inventory of equipment and utensils in kitchen will be inventoried on a twice yearly basis.
Procedure:
1. Management will perform or hire someone to perform inventory using inventory control sheets on file.
2. Any missing items will be recorded and tenants will be charged if suspected of theft. The tenant checklist should list any missing or broken equipment every time the kitchen is used. All missing items will be reported to kitchen manager.
Inventory Control
Policy: The equipment and utensils provided by the Cache Business Resource Center Kitchen Incubator are for the use of all tenants that desire to produce their approved products in this facility. Each item has been marked with the kitchen’s inventory specification number and will be accounted for each inventory period. A brief walk through inventory will occur once a week to ensure that no items have been taken from the kitchen.
Procedure:
1. Management will undergo a weekly brief inventory to make sure that all products are left in the kitchen and nothing is taken from the kitchen that belongs to it.
2. Any tenant caught removing items from the kitchen could have their kitchen use privileges suspended.
Deliveries to the Kitchen
Policy: Tenants may have deliveries made to the kitchen facility, as long as they have cleared it with the management and are present to help receive the items.
Procedure:
1. Tenant will notify manager of delivery and schedule appropriate time for drop off.
2. Tenant will be present at the specified date and time to receive and check-in the order.
3. If tenant is unable to be there to receive the order, they need to designate another individual to be there in their place.
4. Any concerns or adjustments can be done by making arrangements with the management to handle the delivery as needed.
5.
Neither CBRC Kitchen nor BATC will be responsible for deliveries. If special services are needed, such as fork lift, building manager or kitchen manager must be notified 24 hours in advance. Fees for such services and staff may apply, at the discretion of the building manager.
FOOD PRODUCTION
Preparation Methods
All preparation, storage, and cooking must be done according to USDA, Dept of Agriculture, and Bear River Health Department regulations.
Taste Testing
Policy: Taste testing of products must be done away from the cooking area and must be done by use of the small cups and spoons provided.
Procedure:
1. When it is desired to taste a product, tenants must place the product in one of the tasting cups provided and use the plastic spoons to taste with.
2. Plastic spoons may not be put directly into the container holding the food.
3. Please be sure to discard used spoons and cups and use clean ones when re-tasting foods.
Quality Standards
Tenants will be responsible for the quality of their products. Tenants must maintain all kitchen standards and regulations of Health Department, USDA, and Department of Agriculture.
TEMPERATURE REGULATIONS
Time and Temperature Logs:
Policy: In order to maintain a safe and sanitary environment in which to produce food, the methods of temperature control (refrigeration and heating/cooking) must be regulated at all times. Temperatures of ovens, refrigerator, and freezer must be taken at least once a week and recorded in the provided time and temperature log.
Procedure:
1. At the first of each week, the manager of staff on duty will check the temperatures of the fridge, freezer, convection oven, and gas oven and record in the time and temperature log.
2. Any time and temperatures too high or too low will be accounted for and remedied.
Cooking Temperatures
Policy: In order to assure that prepared food has a decreased risk of developing food borne illness and that it is cooked thoroughly, temperatures must be taken of cooked food and must read as follows:
Casseroles: 160-175 Meat, entrees: 160-175
Ham 160 Pork 170
Ground beef/pork 160/170 Ground turkey/chicken 170
Turkey breast 170 Poultry 180
Beef – well 170 Beef – medium 160
Eggs 140-155
Procedures:
1. Upon completion of desired cooking time, temperature of food items should be taken by use of the available thermometers.
2. Temperatures should be recorded and if they do not match the above listed, food will be required to cook until it reaches the above temperatures.
3. Failure to comply with these regulations could result in termination of further kitchen usage.
Hot Holding of Food
Policy: Any food that is going to be hot held in this food establishment must be held for no longer than 2 hours at or above a temperature of 140 degrees F. if it drops below that, it will not be allowed to be taken and served elsewhere.
Procedure:
1. Upon removal of hot foods from oven or other cooking area, temperatures will be taken upon removal, after 30 minutes, after 1 hour, after 1 hour 30 minutes, and within a two hour time span it should be still above 140 degrees and on its way to be served at another facility.
2. If food has the temperature taken when being hot held and drops below 140 degrees within 2 hours, it must be discarded and not served to others.
Chilling of Food
Policy: Any food that is going to be chilled and held to be taken to another establishment must be held at this facility for no longer than 2 hours, below 35 degrees F. it if begins to rise above that before the two hours has passed, it will have to be discarded and not served else where.
Procedure:
1. Upon finish of the desired product, it will need to be chilled until it reaches 35 degrees or below. After it has reached this, it will have the temperature read 30 minutes from that time, 1 hour, 1 and one half hours, and at two hours it will need to be below 35 degrees and on its way to be served at another facility.
2. If food has the temperature taken when being chilled and goes above 35 degrees within 2 hours, it must be discarded and not served or taken and served immediately.
Thawing of Food
Policy: To decrease the risk of bacterial growth and food borne illness, it is required that any frozen food must be thawed in a refrigerator or under cold, running water.
Procedure:
1. Remove frozen item from the freezer and place in refrigerator at 40 degrees or below and wait until it thaws (if it is meat, place it on the bottom shelf with a container underneath it to catch any drippings).
2. If refrigerator thawing is not desired, place food item in an air-tight plastic bag and put under cold, running water until it thaws.
Receiving Food Temperatures:
Policy: Any potentially hazardous food being brought to this facility must arrive with temperatures as specified below:
• Refrigerated foods: 5 degrees C (41 degrees F) or below.
• Cooked foods: 60 degrees C (160 degrees F) or above.
1. Procedure: Upon arrival into a facility, any hazardous foods will be checked for correct temperature and recorded in log book (being initialed by management) and kept in specified tenant file.
2. Any foods arriving at temperatures outside of the ranges as specified above will not be allowed to be prepared in this facility.
Temperature Requirements for Transport of Food:
Policy: In order to prohibit the occurrence of any food borne illness, it is determined that any food (being held hot or chilled) leaving this kitchen facility is required to have the temperature taken by the management before it is transported elsewhere.
Procedure:
1. Before kitchen tenant leaves facility with the prepared food, the manager must take the temperature of all potentially hazardous food or witness the tenant doing so.
2. After the temperature is taken, the time and temperature must be recorded on the kitchen tenant checklist and kept on file to ensure no further liability for the kitchen if food-borne illness does occur.
INFECTION CONTROL
Designated Sinks and Purposes.
Policy: All individuals using the kitchen facility will need to ensure they use the correct sinks for the specified purposes. The three types of sinks are as follows:
• Hand washing
• Food wash
• Dirty/soiled dishes and equipment; sanitizing sink; rinsing sink.
All sinks have been labeled and will need to be used properly or expulsion from kitchen may result.
Personal Hygiene
Policy: All individuals using the kitchen facility will need to foster good hygiene to be allowed to work in the kitchen area. The definition of good hygiene is stated below:
An individual must come to work in the kitchen with clean clothes and body (hair included).
Short fingernails, free from polish or acrylic fillings, and clean hands.
Procedure:
1. Upon arrival in the kitchen facility, persons desiring to work with/around the food production area must be wearing clothes free of dirt and other stains. Long nails will need to be trimmed prior to working with food and hands must be clean.
2. Non-compliance with this procedure can result in suspension of kitchen privileges.
Hand Washing
Policy: All individuals using the kitchen facility must wash hands before handling food, after using the restroom, after eating, drinking, smoking, touching the face and other bare human body parts, blowing nose, contact with raw food, after handling soiled equipment or utensils, and after handling service or aquatic animals. Hand washing must be done at a designated hand wash station.
Procedure:
1. Persons desiring to work with/around the food production area must thoroughly wash their hands at the designated hand wash sink.
2. Hands must be scrubbed for twenty seconds using soap and hot water and dried with paper towels.
3. After using the restroom, hands must be washed twice, once in the restroom, and again upon entering the kitchen.
4. Any contact with the mouth, facial area (eating, sneezing, smoking, drinking), or touching hair or any other part of the body will give need to again wash hands before contact with food.
5. After contact with food (cooked or raw) hands must be washed before touching other foodstuffs to avoid cross contamination.
Hair Nets
Policy: Any individual working in the kitchen area must wear a hairnet. Individuals with beards must cover them as well.
Procedure:
1. Upon entering the facility and before beginning work with food items, hair must be tied back away from face and put into a hair net. Beards must also be covered with bear nets.
Tenant Health Policies
Policy: Tenants with open lesions, infected wounds, sore throats, or any communicable disease shall not be permitted to work in the kitchen area.
Procedure:
1. Tenants with any of the above stated problems should call in to the kitchen and reschedule a time to use the facility.
2. Any tenants that show up to the kitchen with any of the above will be asked to reschedule and sent home until symptoms clear up.
Sanitary Food Handling
Policy: The production of any and all food items should be done following sanitary practices to decrease the risk or occurrence of food borne illness.
Procedure:
1. Tenants will be sure to wash and sanitize all areas that have come in contact with any food items. Items where raw meats have been prepared need to be cleaned and sanitized immediately following preparation, before other food items can be prepared in that area.
2. Tenants will also make sure to wash and sanitize all equipment and utensils used, following instructions posted in the kitchen facility.
Use of Sanitizing Buckets and Rags
Policy: To ensure that the kitchen facility is kept a clean and sanitary environment to work in, all those using the facility must clean and sanitize what they have used throughout their time at the kitchen by using designated sanitizing buckets, solutions, and rags. Tenant will wash rags in clothes washer and dry in clothes dryer. Used mop heads may not be stored in buckets.
Procedure:
1. Upon completion of food preparation, tenants will clean and sanitize the facility by using a sanitizing solution of chlorine and cool water at 100 ppm or use the provided disinfectant which is to be mixed according to instructions on bottle.
2. Mixing of the chlorine and water can be done at the 3-compartment sink using the chlorine and specified sanitizing buckets (located beneath the food wash sink).
3. After mixing occurs, tenants will check the ratio of water: chlorine by using the available chlorine test strips to achieve the desired ratio.
4. Clean rags are located in the basket above the three compartment sink.
5. Upon completion of sanitizing, buckets may be dumped into the janitorial sink near the compartment sink.
6. Tenant will wash soiled and used rags in clothes washer and dried in clothes dryer.
Animals in the Kitchen
Policy: In order to provide a clean, sanitary environment in which to produce food safe for human consumption, live animals of any sort are not allowed in this facility at risk of contamination of food products.
Procedure:
1. Any tenant entering this facility is required to leave any/all animals at home or outside.
2. Any tenant bringing an animal into this facility will be asked to remove it immediately, and if they do not, will be asked to leave the premises.
Special Cleaning:
Policy: All tenants using the stoves and fryers will leave these cooking appliances and fire suppression system vents in clean and sanitized condition.
Procedure: After use of fryers and stoves, metal vents in fire suppression system must be removed, washed, sanitized, and replaced.

Additional Resources

State of Utah
Division of Corporation & Commercial Code
BUSINESS LICENSING & REGISTRATION GUIDE

Utah Department of Agriculture and Food
OUTDOOR MARKET REQUIREMENTS

Utah Department of Agriculture and Food
APPLICATION FOR COTTAGE FOOD ESTABLISHMENT

Bear River Health Department
Food Handlers Online Course

Utah State University Food Safety
Utah Food Product Testing & Nutrition Labels